วันอาทิตย์ที่ 28 กรกฎาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Sweet and Sour Baked White Aubergines (Eggplant) - Persian; 5 pts plus

 

                      
* Exported from MasterCook *

             Sweet and Sour Baked White Aubergines (Eggplant)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     baby white aubergines
  8             cloves  garlic -- peeled + very finely sliced
  1              small  onion -- peeled + very finely sliced
                        salt and pepper
                        olive oil
                        For the sauce:
                        To fry: -- vegetable oil
  1                     onion -- peeled and chopped
  2                     green chillies -- chopped (optional)
  1               inch  fresh ginger root -- peeled + chopped, (or to taste)
  4              large  tomatoes -- halved (chance to use up those soft-not-very pretty ones)
  2              small  overripe mangoes -- peeled and mashed, or one small tin mango puree
     1/3           cup  balsamic vinegar

So all you do is. Rinse the aubergines, and then make four lengthways
incisions (about 3/4 cm deep) in each one, from the calyx towards the
base, taking care not to split them.

Put the garlic and onion in a small bowl, sprinkle with salt and pepper
and add enough olive oil just to coat them. Sloosh them around a bit, and
then insert a little bit of garlic into two of the cavities in each of the
aubergines, and a sliver of onion into the other two slits. Arrange the
aubergines in an oven dish and put to one side.

To make the sauce heat a little oil in a pan and fry off the onion,
chillies and ginger. Once the onion has softened, add the tomatoes, the
mango puree and the vinegar plus around 100ml of water. Allow to bubble in
the pan for around five minutes, stirring regularly, before pouring the
sauce over the aubergines.

Cover the baking tray with foil, and bake at gas mark 4 (180? C) for
around 45 minutes or until the aubergines are tender when prodded with a
fork.

Serve with moppy-uppy bread.

Serves 4

You can of course make this recipe with regular baby aubergines, or even
courgettes.

Cuisine:
  "Persian"
Source:
  "Veggiestan blog by Sally Butcher"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 192 Calories; 1g Fat (3.5% calories
from fat); 6g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.  Exchanges: 2 1/2 Vegetable; 1 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20103 0 0 865 0

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(Weight-Watchers-Recipes) Southwestern Cornmeal Muffins; 5 pts plus; Carbs 26g; Fiber 2g

 



* Exported from MasterCook *

                      Southwestern Cornmeal Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
     1/4           cup  sugar
  2          teaspoons  baking powder
  1                cup  fat-free milk
  4        tablespoons  trans-free margarine -- melted
     1/2           cup  egg substitute
  1 1/4           cups  stone-ground cornmeal
  1                cup  corn -- fresh or cream-style
     1/2                green bell pepper -- chopped

Preheat the oven to 400 F. Line a muffin pan with paper or foil liners.

In a large bowl, add the flour, sugar and baking powder. Stir to mix
evenly.

In a separate bowl, combine the milk, margarine, egg substitute, cornmeal,
corn and green pepper. Add to the flour mixture and blend just until
moistened but still slightly lumpy.

Spoon the batter into muffin cups, filling each cup about 2/3 full. Bake
until golden brown, about 20 to 25 minutes. Let cool for 5 minutes, then
transfer the muffins to a wire rack and let cool completely.

Makes 12 muffins

Dietitian's tip: Stone-ground cornmeal - dried corn that has been ground
into a grain - includes the nutritious bran and hull, making it a good
source of nutrients, including fiber, vitamin C and potassium.

Per muffin: Cals 161 (%fat cals   ); Total Fat 4g; Carbs 27g; Fiber 3g;
Protein 4g; Choles 0.05; Sdoium 200 mg.

Cuisine:
  "TexMex"
Source:
  "Mayo Clinic Staff"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 170 Calories; 6g Fat (29.4%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 163mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 4098 0 438 0 0

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(Weight-Watchers-Recipes) Sorrel Sauce -5 pts plus; 9g Carbohydrate; 2g Dietary Fiber;

 

                      
* Exported from MasterCook *

                               Sorrel Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  wild mushroom stock -- or 1/2 ounce dried porcini mushrooms
  2 1/2    Tablespoons  butter
     1/2                red onion -- finely chopped
  2               cups  sorrel leaves -- stems removed
  1 1/2    Tablespoons  flour
     1/2           cup  light cream
     1/2           cup  creme fraiche
                        salt
                        pepper

If you are not using the Wild Mushroom Stock, cover the dried mushrooms
with 2 1/2 cups boiling water, and set them aside to soak for at least 1/2
hour. Once they have soaked, squeeze them dry, and pour the liquid through
a coffee filter or a strainer lined with a paper towel. It is fine to use
the less expensive mushrooms imported from South America for this as the
mushrooms themselves are not used in the sauce. If you are using better
quality dried mushrooms, rinse them thoroughly after soaking to remove any
sand or grit, squeeze them dry, and set them aside to use in another dish.
As before, strain the soaking liquid.

Melt 1 Tablespoon of the butter in a saucepan and add the onion. Cook it
gently for 1 minute or so; then add the sorrel. Cover the pan to sweat the
leaves for a few minutes; then remove the lid and stir down the sorrel,
which will melt to almost nothing. Add the stock or mushroom liquid, bring
to a boil, then simmer slowly, covered, for 5 minutes. Cool briefly, puree
in a blender, and set aside.

Melt the remaining butter, stir in the flour, and cook over low heat for 2
minutes. Add the pureed liquid all at once, and whisk it into the roux.
Add the two creams, and season to taste with salt and freshly ground black
pepper. Bring to a boil; then cook gently, stirring occasionally, for 12
to 15 minutes.

Makes 3 cups (6 one-half cup servings)

AuthorNote: This slightly thickened sauce goes particularly well with
dishes made with spinach, mushrooms, and eggs, such as spinach and ricotta
roulade and is used in the Mushroom Timbale with Sorrel Sauce.

Wild Mushroom Stock
1 ounce dried porcini mushroom
1 1/2 Tablespoons olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2-inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4 sprigs thyme, or 1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, roughly chopped
3 sage leaves, or a large pinch of dried sage
2 garlic cloves, chopped
1 teaspoon salt
9 cups cold water

Cover the dried mushrooms with 1 cup hot water and set them aside.
Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt
and cook over medium-high heat, stirring frequently, for about 5 minutes.
Next add the dried mushrooms and their soaking liquid plus the 9 cups of
water, and bring to a boil; then simmer for 45 minutes.
Strain the stock through a fine-meshed sieve.
Use it as is, or return it to the stove and reduce it further to intensify
the flavor as much as desired. Generally, it takes about 15 minutes at a
slow boil to reduce the volume of a liquid by 1 cup.
Makes 6 to 8 cups

VARIATION: For a darker-colored stock, caramelize the onion separately
first. Heat the oil, add the onion, and cook it until it has turned a very
dark brown, stirring occasionally at first, then more frequently as it
gets darker. Add the remaining ingredients plus the water, bring to a
boil, cook as above, and strain.

AuthorNote: The full, dense flavor of dried wild mushrooms makes this
stock a frequently used ingredient in our restaurant. We use it to enrich
and strengthen mushroom soups, and in reduce form, to provide a rich broth
for vegetable ragouts, mushroom pastas, and pilafs. It is also used as the
base of several sauces in place of milk or cream, such as sorrel sauce and
mild mushroom sauce.

We usually use cepes or porcini (Boletus eduli), but other varieties of
mushrooms could be used with different results in the final flavor, for
instance, shiitake or morels. Porcini have a woodsy, wild taste. Those
imported from South America are less expensive than those from France or
Italy. Although their poor texture makes them unsuitable for eating, they
have plenty of flavor.

Cuisine:
  "French"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 183 Calories; 16g Fat (74.5%
calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 195mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 905085 0 0 0 0 0

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(Weight-Watchers-Recipes) Posh Eggplants - Arabic Batingas Makdous; 8 pts plus; 7 g carbs; 2g fiber

 



* Exported from MasterCook *

            Posh Marinated Eggplants - Arabic Batingas Makdous

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Meze
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     dinky little eggplants -- mauve or white
                        salt
  7             ounces  shelled walnuts
  1 1/2                 garlic bulbs -- peeled and chopped
  1         Tablespoon  chili flakes
  1 1/2           cups  extra-virgin olive oil

Take the hats off the eggplants, and prick them. Poach them in boiling
salted water for about 15 minutes, then tip them into a colander to drain.
When they have cooled enough to handle, make a small lengthwise incision
in each one, squeezing gently to get rid of the water, then place them
back in the colander with the incision facing downwards. Invert a heavy
plate on top of them, and leave them to drain for at least another 1 hour
(preferably overnight). This helps the vegetables to shed some of their
innate bitterness.

Next chop the walnuts and pound them together with garlic, chili flakes, a
pinch of salt, and just a drop of olive oil - a pestle and mortar is good
for this. Spoon a dollop of the mixture into each of the eggplant
cavities, and then layer the stuffed veggies into a clean jar (see note on
p. 219).

Technically at this stage you should then invert the filled jars over a
plate to let any remaining bitter dregs drain away. I saw some unfeasibly
attractive Syrian goddess figure demonstrating this on one of the
incessant cable to which my in-laws are permanently tuned. But I don't do
this, and mine always turn out just fine. Just cover the eggplants with
olive oil, wiggling a knife inside the jar carefully to ensure that there
are not pockets of air left (air=potential mold=discouraged pickle maker).
That's it. Seal the jar. And wait a week.

They do not need to be kept in the fridge. Enjoy them with bread and fresh
herbs as a snack, or as a star mezze item.

Makes 1 quart jar

AuthorNote: this isn't exactly a pickle on account of being preserved in
oil. But it is on of our favorite Arabic treats, and it is both easy to
make and stupid-money-expensive to buy ready-made. Like many of the
numbers in this chapter, it makes a great foodie gift. In this new age of
thrift, there is nothing like presenting friends with edible treats.

Buy good-quality walnuts, it's worth the investment.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "4 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 275 Calories; 27g Fat (85.3%
calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 5 Fat.

Nutr. Assoc. : 0 0 905471 0 4714 0

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(Weight-Watchers-Recipes) Persian Spinach Balls - Kufteh Estanaji ;1 pt plus; Carbs 3g; Fiber 1g

 

                      
* Exported from MasterCook *

                 Persian Spinach Balls - Kufteh Estanaji

Recipe By     :
Serving Size  : 27    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  white bread -- crusts off, (stale bread will do)
     1/2           cup  milk
  1 1/4         pounds  cooked spinach -- (20 oz/500g)
  2                     eggs -- lightly beaten
  2 1/2    Tablespoons  all-purpose flour
  2                     garlic cloves -- minced
  3 1/2    Tablespoons  softened butter -- (1 3/4 oz)
                        salt and freshly ground pepper

Soak the bread in the milk for about 10 minutes. Beat the rest of the
ingredients together, and then add the soggy bread.

Roll the mixture into little balls, and place them on a lightly greased
baking tray. Cook them at 350F for about 35 minutes.

Serve them warm or hot - they go brilliantly with stuffed tomatoes and
make a fancy garnish for all sorts of dishes.

Makes 25 to 30 balls

AuthorNote: I tore this recipe out of a Persian magazine years ago,
established it was both tasty and quick to make... but I can't remember
what magazine it was now. Sorry.

Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "27 balls"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 35 Calories; 2g Fat (42.8% calories
from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Persian Eggplant Pickle - Jorshi Liteh ; 0 pts plus; 5g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                  Persian Eggplant Pickle - Jorshi Liteh

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/4         pounds  eggplants
  2          teaspoons  nigella seeds
  1           teaspoon  golpar seeds -- (optional, hard to find)
  1           teaspoon  coriander seeds
  1           teaspoon  black peppercorns
  2        Tablespoons  salt
  6 1/4           cups  vinegar -- white or grape vinegar works well
  1              bunch  fresh parsley
  1              bunch  fresh cilantro
                        fresh tarragon, mint, savory, and dill -- handful of each (or 1 Tablespoon each dried)

Remove and discard the calices of the eggplants; wash the remainder and
chop it into chunks. Put this into a pan together with the spices and the
salt, cover with teh vinegar, bring to a boil, and simmer for 5 minutes.
Take off the heat and set aside to cool.

In the meantime, wash and roughly chop the fresh herbs. When the eggplant
has cooled, mix the herbs in and either push it all through a strainer, or
put it in the blender on pulse for a couple of seconds. You are aiming for
a rough texture, not a puree; you should still be able to see lumps in the
finished product. Just trust me - it really does taste better than it
looks.

Pour the blended relish into sterililzed jars, label it, and tuck it away
for at least 1 week, it will keep for up to a year.

Liteh is enjoyed in Iran with fish and alongside kebabs, providing
contrast to salty, smoky, or greasy food. In the context of Veggiestan, it
is particularly good with barbecued vegetables and alongside dolmeh.

Makes about 2 quarts

AuthorNote: In Iran, housewives are pretty much all minor domestic
goddesses, and pride themselves on  their range of house pickles. Few
meals are complete without a tray of choice preserved vegetables being
proferred, and these are sometimes brought out to be eaten with bread and
herbs as an appetizer.

'Torshi' in Farsi just means sour stuff, and the word represents a huge
range of vinegary pickles. It creossed the borders into Turkey, where it
became 'tursu', and the word stem is in fact to be found all over the
Middle East. This is in contrast with shor, which means salty, and is
applied to pickles that have been preserved in brine rather than in
vinegar. One of Iran's most famous pickles is thus 'khiar shor', spiced,
salted baby cucumbers.

Anyway, on to teh pickle in hand. Strictly speaking, liteh is a blended
mixed pickle, but as eggplant is the chief ingredient, this seems a fair
translation. Eggplant is great in pickles (hence the inclusion of not one
but two recipes in this chapter), as it natually acts like blotting paper,
absorbing every flavor you throw at it.

Useful pickle facts: pickles are pretty indestructible if you treat them
right. In fact, some are better off with a Best After date than a Best
Before date. But if you introduce foreighn bodies or grease into the mix
htey will deteriorate very quickly. So always use a clean, dry spoon or
fork to serve them. And make sure that all the pickle thieves in your
household do the same.

I always thought there was some mystique to sterilizing jars for
preserving stuff like this. There isn't. Just fill the jar with boiling
water, sloosh it around and empty it again. Leave the jars upside down to
drain and dry thoroughly. That's it.

Cuisine:
  "Persian"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "2 quarts"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 19 Calories; trace Fat (8.5%
calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 406mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 5247 0 0 0 0 0 0 3362

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(Weight-Watchers-Recipes) MidEastern Burghlers - Burger Nabati; 7 pts plus

 

                      
* Exported from MasterCook *

                   MidEastern Burghlers - Burger Nabati

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  fine bulgur -- (cracked wheat)
     1/2           cup  red lentils
  1         Tablespoon  whole wheat flour
  1              large  onion -- peeled and chunked
  2                     tomatoes -- chunked
  1                     carrot -- peeled and chunked
     1/2         bunch  cilantro -- washed
  2        Tablespoons  tahini paste -- sesame seed paste
     1/4      teaspoon  ground cumin
     1/2      teaspoon  ground coriander
     1/4      teaspoon  smoked paprika
     1/2      teaspoon  chili powder
                        salt and pepper
                        To fry: -- vegetable oil, peanut if you tolerate it
                        To Serve: -- shredded lettuce, sliced tomatoes, sliced pickles, fried onions; Onion and Herb Salad (p55); Cacik (p61); 4 large whole wheat buns
                       
                       

Put the bulgar in a bowl, and cover it with about generous 3/4 cup boiling
water. Mix it with a fork, cover, and leave it to do its thing for a
while.

Wash and pick through the lentils, tip them into a saucepan, cover them
with around 1 1/4 cups water, and bring it to a boil. Cook for about 20
minutes, or until they are soft, and then drain them. Put them in a
blender if you have one, together with the remaining ingredients, and mix
well. If you don't have a blender, then grate the onion and carrot, dice
the tomatoes, finely chop the
cilantro, and pound it all with a potato masher. Tip the contents of the
blender goblet on to the soaked bulgar and mix well with your hands.

Using wet hands mold the mixture into 4 large burger shapes. Heat a slosh
of oil in a frying pan and lower patties in: cook for 3-4 minutes on each
side.

Serve the burgers as you would any other burgers, with a plethora of
add-ons, and a shedful of fries.

Serves 4

AuthorNote: These are the original veggie burgers, and something like this
recipe has been prepared for centuries. Bulgar patties are often served
cold as part of a mezze - but this version sees them sizzled and served in
buns. They are a squillion times nicer than the average meat infested
burger; your carnivorous friends will be so jealous.

These don't respond very well to the barbecue treatment - they are too
soft to start. But few real vegetarians would actually want their food
cooked on a grill that is in all likelihood covered in meat drippings.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 282 Calories; 5g Fat (16.5%
calories from fat); 14g Protein; 48g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 33mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Ginger and Tamarind Eggplant - Uzbek Bonjon wa Jamur-HIndi; 4 pts plus

 

                      
* Exported from MasterCook *

        Ginger and Tamarind Eggplant - Uzbek Bonjon wa Jamur-HIndi

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 5%)           Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggplant -- cut into 1/2-inch pieces
                        To fry: -- peanut or canola oil
  2             medium  onions -- chopped
  2                     garlic clove -- to 3, finely chopped
  1                     chili pepper -- to 2, finely chopped
  1              piece  fresh ginger root -- 1 1/4-inch/3 cm, peeled and chopped
  1           teaspoon  ground cinnamon
  1              pinch  cloves
  3        Tablespoons  tamarind paste
  2          teaspoons  brown sugar
     1/2           cup  water
  1             medium  mango -- peeled, seeded, cubed

First, sprinkle your eggplant slices with salt and set them to one side to
drain for 30 minutes or so.

Next heat a splash of oil in a frying pan and add the onions, garlic,
chilies, and ginger. Fry for a few minutes until the onions start to
soften, and then add the spices. Cook for a little longer, then scrape the
ingredients into a bowl. Wipe the eggplant dry and fry them in the same
pan (adding more oil if necessary) until they are golden on both sides,
and then pop them somewhere to keep hot.

Now tip the fired onion mix back into the pan, and add the tamarind,
sugar, and water. Bring to a boil, stirring well, and simmer for 7-8
minutes, then tip the whole lot into a blender with the mango flesh. Buzz
for about 30 seconds and then pour into a serving bowl. Arrange the warm
eggplant slices on a platter, splay some of the sauce across them and
serve the rest on the side.

The sauce will, of course, go with all sorts of other things.

Serves 4, as a side dish

AuthorNote: Ginger, tamarind, and eggplant are often found together in
chutneys and relishes, but this recipe from Uzbekistan sees the eggplants
fried with a spiced tamarind sauce. It's really good and vanishes quickly,
so make sure you keep yourself a little plateful back in the kitchen.

Tamarind, the lowdown: Gotta love the natural "packaging" oil of this
fruit - not only does it have a dinky pod-like shape, it comes with a hard
casing and as an inner mesh of string, which you have to peel away. It is
not entirely of this earth.

They are, of course, famously good for one's "system", and in Afghanistan
and Saudi Arabia are boiled up to make a cooling summer drink.

Tamarind comes in two varieties: sweet or sour. The sweet are best to eat
just as they are: peel and enjoy.

The sour ones are used more in cooked food: their sharpness works well in
marinades and sauces, and they are particularly suitable for [cFavorite].
If you can't buy tamarind paste in your 'hood (Indian grocery stores will
have it, and nearly all Middle Eastern ones too), make your own from the
whole fruit, which is widely available now, or buy a block of tamarind,
which is formed from whole, peeled fruits that have been compressed. Steep
in boiling water for 5-10 minutes, and then press the whole lot through a
sieve.

Cuisine:
  "Central Asian"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 175 Calories; 1g Fat (4.4% calories
from fat); 5g Protein; 42g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 1
Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1477 0 0 0

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*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
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.

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(Weight-Watchers-Recipes) Bamia bi Zeyt - Marinated Okra; Carbs 24g; Fiber9g

 

                      
* Exported from MasterCook *

                      Bamia bi Zeyt - Marinated Okra

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4         pounds  baby okra -- washed
  7                     garlic cloves -- to 8, chopped
  3                     green chilies -- to 4, chopped (optional)
                        juice and zest of 1 lime
                        juice and zest of 1 lemon
     1/2           cup  extra-virgin olive oil -- scant, (3 1/2 fl oz)
                        fresh cilantro -- big handful, chopped
                        freshly ground rock salt -- to taste

Five minute job. Slice the okra finely, and put them in a tub with a lid.
Mix the rest of the ingredients togehter and pour over the okra, mixing
well. Cover and refrigerate overnight. Stir well in the morning, and leave
for a good few more hours before serving. This will keep in the fridge for
up to 1 week, and is actually at its best after 2 - 3 days. You can enjoy
it as it is, or incorporate it into salad dressings and other dishes.

Serves 4

AuthorNote: The second okra recipe uses them raw and sliced: this is a
good one for mezze spreads, as you can make it ahead.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 357 Calories; 27g Fat (66.8%
calories from fat); 6g Protein; 24g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 24mg Sodium.  Exchanges: 5 Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 985 0 3578 824 3896 0 0 4771

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Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Afghan Cilantro Chutney - Gashneetch ;1 pt plus; 5g Carbohydrate; 1g Dietary Fiber

 

Fabulous on baked potatoes.

                      
* Exported from MasterCook *

                   Afghan Cilantro Chutney - Gashneetch

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            bunches  cilantro
  4                     hot green chile peppers -- to 6 peppers
  6                     garlic cloves -- peeled
     1/2           cup  shelled walnuts -- or hazelnuts
  1              pinch  sugar
  3          teaspoons  salt
     1/3           cup  raisins, seedless -- or chopped prunes (1 3/4 oz/50g)
  1                cup  white wine vinegar

Simple really. Remove the woodier bits of the cilantro stalks, wash the
herbs thoroughly, and then chop them finely. Wash the chilies, and remove
the stalk and most of the seeds, then dice them and add them to the
cilantro. Grind the garlic together with the walnuts, sugar, and salt, and
then add it to the herb mix together wit the raisins and vinegar. Check
the seasoning, and then spoon into clean jars, seal, and store in the
fridge. This keeps about 2 weeks.

Makes 2 pints (4 cups, 16 one-quarter cup servings)

AuthorNote: I sampled this for the first time without realizing what it
was (and for the record, it is not nice with coffee): one of my favorite
Afghan customer ladies brought it in for me to try as a gift for filling
out a form for her or some such. Ah, the joys of being a storekeeper.

Gashneetch is super, somewhere between a pickle and pesto - the sort of
thing that is really handy to have skulking in your fridge. Afghans enjoy
it with kebabs and bread, but it is versatile enough to tart up your
sandwiches, toss into salad dressings, or use as a funky dip. It is one of
those recipes that isn't too fussy about ingredients and weathers the
worst storms of amateur improvisation.

I have to confess I have "toned down" this recipe, in its original Afghan
glory it was, frankly, strong enough to even make my eyes water. If you
want to be authentic and have a strong constitution, you should double the
garlic, and salt and use apple cider vinegar in place of the wine vinegar.

Cuisine:
  "Central Asian"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "2 pints"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 42 Calories; 2g Fat (43.1% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
402mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 905471 0 0 0 0

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*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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วันจันทร์ที่ 22 กรกฎาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Pasta with Spinach, Garbanzos and Raisins - 7 pts plus

 

                      
* Exported from MasterCook *

                Pasta with Spinach, Garbanzos and Raisins

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 25%)
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  farfalle (bow tie) pasta
  2        tablespoons  olive oil
  4                     garlic cloves -- crushed
     1/2           can  garbanzos -- (19 ounces) rinsed and drained
     1/2           cup  unsalted chicken broth
     1/2           cup  golden raisins
  4               cups  fresh spinach -- chopped
  2        tablespoons  Parmesan cheese
                        Cracked black peppercorns -- to taste

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta
and cook until al dente (tender), 10 to 12 minutes, or according to the
package directions. Drain the pasta thoroughly.

In a large skillet, heat the olive oil and garlic over medium heat. Add
the garbanzos and chicken broth. Stir until warmed through. Add the
raisins and spinach. Heat just until spinach is wilted, about 3 minutes.
Don't overcook.

Divide the pasta among the plates. Top each serving with 1/6 of the sauce,
1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.

Serves 6

Dietitian's tip: The key to this recipe is to have the pasta and sauce
done at the same time so that they don't overcook. This is a great recipe
for two cooks in the kitchen.

Cuisine:
  "Mediterranean"
Source:
  "Mayo Clinic Staff"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 261 Calories; 6g Fat (20.2%
calories from fat); 8g Protein; 45g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 116mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 1 Fat.

Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0

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Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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